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Chocolate Caramels


  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 1 cup dark corn syrup
  • 1/2 cup cream
  • 1/2 cup butter
  • 3 ounces Baking Chocolate Buttons
  • 1/8 teaspoon salt
  • 1 tsp vanilla extract
  • 3/4 cup of coarsely chopped nuts (optional)


Place all ingredients except vanilla extract and nuts in a heavy saucepan. Cover and boil for 5 minutes; uncover. Boil to firm-ball stage, 247° F.

Remove from heat. Add vanilla extract. Add 3/4 cup chopped nuts if desired. Pour into a buttered 8X8 inch pan. Don't scrape the pot. When cold, cut into squares. Wrap in waxed paper. Makes 36 nice sized caramels.